This recipe packs two tasty fermented foods, miso and kimchi, that bring salt, umami, and flavor to the dish. You can even add a third if you have access or make your own fermented tofu. Instead of the same boring cubed tofu that you are used to, this recipe tears the tofu into shards and roasts them until golden browned and the pointed ends get very crispy in parts. Serve the crispy tofu atop black midnight grains, alongside lemony roasted vegetables and a tangy sesame-miso dressing.
This recipe uses kimchi–a traditional Korean dish usually made from cabbage, spices, salt, and time. And miso–fermented soybean paste.
But why eat fermented foods? And what are some easy, fermented foods that you can include in your diet that are vegan and delicious?
Fermented foods garner much online buzz for good reasons. They bring with them a good dose of flavor: sour, salts, and funky. Fermented foods can also bring crunch or heat and even offset bitter flavors or heighten bland food to new height.
But that isn’t what makes fermented foods so popular. They are packed full of beneficial bacteria that supports the gut. Depending on the quality of your ferment, you may find that it improves digestion, boosts immunity, and helps us to maintain healthy weight.
Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji and sometimes rice, barley, seaweed or other ingredients. It creates a delicious base for a variety of soups and other foods, like this recipe for Ramen.
Kimchi is a spicy, salty, probiotic-rich vegetable garnish that brings a pickle-like brininess to dishes. I love it in this classic Korean Tofu Bowl or as a zesty topping on a burger or these Pulled BBQ Jackfruit Sandwiches.
Forget the soggy canned stuff, fresh sauerkraut is not only delicious, but also packed with beneficial probiotics. Made from finely cut raw cabbage that has been fermented by various lactic acid bacteria, it has a long shelf life and a distinctive sour flavor.
Tempeh is a traditional Indonesian soy product made from fermented soybeans. The natural culturing and controlled fermentation process binds soybeans into a cake form, which is very versatile for a variety of recipes.
Pickles aren’t always fermented. Quick pickles are not, but you can find fermented pickles in most stores.
I have made so many interesting dressings and this one amazed me. The combination of miso paste, lemon juice, and seeds make a bright, tangy dressing that would be delicious atop many foods. The dressing really helps bring together the flavors of the vegetables and tofu in this dish.
32 ounces organic, extra-firm tofu
1 1/2 cups midnight grains
3 1/2 cups of water
1 tablespoon olive oil
1 tablespoon ground coriander powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups broccoli florets
Two handfuls green beans, trimmed of stems
1 tablespoon olive oil
3 tablespoons white miso paste
2 tablespoons sesame seeds
3/4 cups hemp seeds
6 tablespoons fresh lemon juice
1/3 cup water
1/4 cup olive oil
Salt, to taste
3/4 cup kimchi